Creamy Roasted Garlic Soup

Creamy Roasted Garlic Soup

Author: Lauren Prep Time: 15 minutes
Cook Time: 35 minutes Total Time: 50 minutes
Yield: 4 servings Category: DINNER Cuisine: American Diet: Vegetarian

Ingredients

  • 3 heads of garlic
  • 2 shallots
  • 4 large potatoes, cut into chunks
  • 1 cup cauliflower
  • Few sprigs of thyme, minced
  • Generous drizzle of olive oil
  • 5 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Loaf of French bread or baguette, cubed
  • 3-4 tbsp chili crisp (or chili oil for heat)
  • Parmesan for topping
  • Chives for topping
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • 1 tsp Italian seasoning
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Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut potatoes into evenly sized chunks and toss with olive oil.
  3. Cut the top off garlic bulbs and shallots to expose cloves.
  4. Spread potatoes, cauliflower, garlic, and shallots on a baking sheet; drizzle with olive oil and season with salt, pepper, red pepper flakes, and thyme.
  5. Bake for 30-35 minutes, until fork-tender.
  6. Add veggies to a large pot; squeeze in roasted garlic and shallots.
  7. Add chicken broth and bring to a low simmer for a few minutes.
  8. Blend with an immersion blender until smooth; add heavy cream and Italian seasoning, mixing well.
  9. Meanwhile, cube the bread and coat with chili crisp, then broil for 4-5 minutes until golden and crispy.
  10. Serve soup garnished with chives, parmesan, and croutons.

Notes

  1. For a vegetarian version, substitute chicken broth with vegetable broth. You can also use coconut milk instead of heavy cream for a dairy-free option.